Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Which Flour For Paper Mache?


Devsmom

Recommended Posts

Devsmom Newbie

My celiac DS has a spanish pinata project that they are working on all of next week at school. (10th grade)

He knows he can't partisapate if all the wheat flour is mixed in the room where they are working--- to much in the air to breath in don't ya think?

but I thought if the wheat flour for the others is mixed in another room then he could at least join in on the project if he has his own flour but not sure of right combo of flour. Does anyone know what would work best for paper mache?

I read somewhere that liquid starch could be used instead of flour. I'm not familular with liquid starch, anyone ever used it for paper mache?

Any advice is good advice--------

Devsmom


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



nettiebeads Apprentice
My celiac DS has a spanish pinata project that they are working on all of next week at school. (10th grade)

He knows he can't partisapate if all the wheat flour is mixed in the room where they are working--- to much in the air to breath in don't ya think?

but I thought if the wheat flour for the others is mixed in another room then he could at least join in on the project if he has his own flour but not sure of right combo of flour. Does anyone know what would work best for paper mache?

I read somewhere that liquid starch could be used instead of flour. I'm not familular with liquid starch, anyone ever used it for paper mache?

Any advice is good advice--------

Devsmom

How about white glue? 1 part water to 2 parts glue.

Have you checked into wall paper paste?

nettiebeads Apprentice
My celiac DS has a spanish pinata project that they are working on all of next week at school. (10th grade)

He knows he can't partisapate if all the wheat flour is mixed in the room where they are working--- to much in the air to breath in don't ya think?

but I thought if the wheat flour for the others is mixed in another room then he could at least join in on the project if he has his own flour but not sure of right combo of flour. Does anyone know what would work best for paper mache?

I read somewhere that liquid starch could be used instead of flour. I'm not familular with liquid starch, anyone ever used it for paper mache?

Any advice is good advice--------

Devsmom

I googled and found this site. The person used cornstarch in place of flour.

Open Original Shared Link

There wouldn't be any flour floating around, but if your son were to use gloves or something and was very aware of the cross contamination (wash hands immediately after handling stuff so he doesn't accidentally ingest anything) he should be okay. I've made pies with flour and not had problems - but was very very careful

Hope this helps and hope he has fun.

Annette

penguin Community Regular

We used to use watered down mod podge. I don't know if it's gluten-free or not, though.

Devsmom Newbie
I googled and found this site. The person used cornstarch in place of flour.

Open Original Shared Link

There wouldn't be any flour floating around, but if your son were to use gloves or something and was very aware of the cross contamination (wash hands immediately after handling stuff so he doesn't accidentally ingest anything) he should be okay. I've made pies with flour and not had problems - but was very very careful

Hope this helps and hope he has fun.

Annette

Thanks Annette-appreciate advice & your time. Looked up web site then elmers glue. Wasn't sure what thats made of but found out its gluten free also.

Never thought of gloves-that could work. He may have to wear a mask too. :ph34r: & be CAREFUL!

I am going to call his teacher tonight and explain ds situation.

DS is not happy being "different" kids can be cruel.

It took 5 1/2 years for dx, by then he became smallest kid in the class. Hasn't been easy for him

Thought I read somewhere about people glutened from breathing in flour dust.couldn't find threads.

not sure how ds would react, quess he's been thru so much I don't want to find out either.

Thanks again,

Devsmom

Devsmom Newbie
We used to use watered down mod podge. I don't know if it's gluten-free or not, though.

Chelse

Thanks for replying.I have a jar of decoupage but it doesn't say what the ingreds are. Just says acid free.

I guess there are a few different ways to make paper mache'

The problem is the class as a whole. DS is suppose to take 5Ibs of flour to school tommorrow. I'll decide what to do after I call his teacher tonight. Hopefully he WILL try to understand.

Thanks again for your help!

Devsmom

Nancym Enthusiast

Flour!?! We always used starch, like the liquid starch for laundry, or Mod Podge or glue.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



MallysMama Explorer

I know you're really concerned for his safety doing this project - but please, don't make him wear a mask!! Let him stay home "sick" if necessary to get him out of the project making - but making him wear a mask that no one else is wearing will just bring on the tormentors!! It's only been 5 years since I graduated high school - and it's such a horrible place to be different!! (I'm not saying it's bad to be different - but being a teenager is hard enough w/out sticking out like a sore thumb in high school.) I never had issues being around flour (I've had celiac my whole life)....as long as his face isn't right up in it - I doubt the tiny amount of dust can cause a major reaction (unless maybe he's super sensitive).

Devsmom Newbie
I know you're really concerned for his safety doing this project - but please, don't make him wear a mask!! Let him stay home "sick" if necessary to get him out of the project making - but making him wear a mask that no one else is wearing will just bring on the tormentors!! It's only been 5 years since I graduated high school - and it's such a horrible place to be different!! (I'm not saying it's bad to be different - but being a teenager is hard enough w/out sticking out like a sore thumb in high school.) I never had issues being around flour (I've had celiac my whole life)....as long as his face isn't right up in it - I doubt the tiny amount of dust can cause a major reaction (unless maybe he's super sensitive).

Yes- I know your right. DS was actually the first to mention the mask because he didn't want to miss the whole week & get stuck with some other homework, buttttt after thinking about the situation he didn't want to wear a mask either. I called his teacher to make him aware of potential problems. He knows mixing should take place on opposite side of room & that DS should not be involved in that. He is leaving the door open for him if he feels he needs to leave he can. Sounded real nice.

They are working in groups of two & my first picture was of everyother desk having puffs of powder in the air. (panicked).

This will be a trial as to reaction or no reaction as he is chosing to not wear gloves unless he absalutly has to. The class is using wheat flour.

DS has stayed away from any gluten contact so don't actually know if anything will happen... he's been gluten free for 10 months

Thanks for posting

Devsmom

MallysMama Explorer
Yes- I know your right. DS was actually the first to mention the mask because he didn't want to miss the whole week & get stuck with some other homework, buttttt after thinking about the situation he didn't want to wear a mask either. I called his teacher to make him aware of potential problems. He knows mixing should take place on opposite side of room & that DS should not be involved in that. He is leaving the door open for him if he feels he needs to leave he can. Sounded real nice.

They are working in groups of two & my first picture was of everyother desk having puffs of powder in the air. (panicked).

This will be a trial as to reaction or no reaction as he is chosing to not wear gloves unless he absalutly has to. The class is using wheat flour.

DS has stayed away from any gluten contact so don't actually know if anything will happen... he's been gluten free for 10 months

Thanks for posting

Devsmom

I hope the project went well! I hope your son didn't get sick and managed to have a good time too! You sound like a great mom (like mine!) who would do anything to keep her child safe and healthy!

Lynxear Rookie
I hope the project went well! I hope your son didn't get sick and managed to have a good time too! You sound like a great mom (like mine!) who would do anything to keep her child safe and healthy!

I wish I had thought of this earlier.

THIS WOULD HAVE BEEN THE IDEAL SOLUTION

Have the whole class make their project using corn flour!!!!

here is a recipe for the glue using corn flour.

Open Original Shared Link

If everyone used corn flour then your son would be able to participate with no fears or feeling left out or requiring speacial needs.

Devsmom Newbie
I hope the project went well! I hope your son didn't get sick and managed to have a good time too! You sound like a great mom (like mine!) who would do anything to keep her child safe and healthy!

DS has worked in the flour paste the last 2 days in spanish class. He thinks he did good with it. It didn't bother his skin. He has suffered problems from other allergies on dailly basis so I don't think his headache, dizzyiness, over all 'eugh' feeling is from the flour project. He recently got over ear fluid of 5 months that kept him light headed- it might not be cleared out. Plus he is allergic to mold & a couple class rooms at school have mold on the cieling so he always comes home with shiners and feeling crapy. The rest of week I think they're just painting. Sounds like he had fun with it.

I do try to be a good mom & would do anything to keep him safe & healthy. He is a good kid, am very proud of him. :D

Thanx for everything-

Devsmom

I wish I had thought of this earlier.

THIS WOULD HAVE BEEN THE IDEAL SOLUTION

Have the whole class make their project using corn flour!!!!

here is a recipe for the glue using corn flour.

Open Original Shared Link

If everyone used corn flour then your son would be able to participate with no fears or feeling left out or requiring speacial needs.

This was another great idea , although this one requires boiling water which I don't think would have worked in a class room. I will keep it in my project folder for future reference.

Thanx-

Devsmom

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

    2. - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

    3. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      how much gluten do I need to eat before blood tests?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,322
    • Most Online (within 30 mins)
      7,748

    Moooey
    Newest Member
    Moooey
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.